• 100 g California Walnut Pieces
  • 125 g butter, softened
  • 125 g caster sugar
  • 2 lemons
  • 3 medium eggs
  • 150 g self-rising flour
  • 1½ teaspoon baking powder
  • 2 tablespoons granulated sugar


  1. Preheat the oven to 180°C. Grease and base line a 1 kg loaf tin.
  2. Place 50 g walnuts in a food processor and blitz to a coarse powder, chop a further 25 g.
  3. Whisk the butter and sugar in a large bowl until pale and fluffy. Whisk in the zest of 2 lemons and then whisk in the eggs, 1 at a time. Fold in the flour, baking powder and prepared walnuts to give a smooth batter. Spoon into the prepared tin and bake for 35-40 minutes until golden and a skewer comes out clean.
  4. Just before the cake comes out of the oven, mix the juice of 1 lemon with granulated sugar.
  5. Chop the remaining 25g walnuts and stir into the syrup. Prick the cake with a skewer several times and drizzle over the lemon syrup. Allow to cool a little in the tin before removing then allow to cool completely.